Serving up a luxurious plate of smoked salmon and scrambled eggs is a great way to spoil someone. And the secret to this dish really is to put some love into it – cook the eggs incredibly gently in a bain marie, then finish them with a little beurre noisette enhanced with a touch of sherry vinegar.’ Heston
Heston's smoked salmon and scrambled eggs
350g egg (about 7 large Waitrose British Blacktail Free Range Eggs)
25g whole milk
20g double cream
Pinch of salt
100g Heston from Waitrose Lapsang Souchong Tea Smoked Salmon, finely sliced
Your favourite toast
Acidulated beurre noisette or acidulated brown butter (see tip)
1. Using a fork, mix the eggs, milk, cream and butter together in a heatproof bowl. Season with salt and stir to combine.
2. Place the bowl over a pan of simmering water and allow to cook really slowly using a spatula to continuously stir the mixture. Cook until the eggs begin to scramble – this should take 15–20 minutes.
3. To serve, place the scrambled egg on your favourite toast, top with Heston’s Tea Smoked Salmon then season with the acidulated beurre noisette (see tip).